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Pascal DEGRAEVE

Professeur des Universités

Université Claude Bernard Lyon 1

France

Research Interests

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Professors in France Professors in Food Science Food Science professors in France

Articles (26)

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2026

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2022

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2022

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2022

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2022

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2022

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2021

Collaborators (11)

Emilie DUMAS

associate professor

Université Claude Bernard Lyon 1

FRANCE

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Nadia OULAHAL

Full Professor

Université Claude Bernard Lyon 1

FRANCE

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Daniel Berdejo

Associate Professor

Universidad de Zaragoza

SPAIN

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Frederic DEBEAUFORT

Full professor - food and packaging sciences and engineering

Université de Bourgogne

FRANCE

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Kar Lin Nyam

Professor

UCSI University

MALAYSIA

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Desislava Teneva

Bulgarian Academy of Sciences

BULGARIA

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catherine joly

associate professor

Université Claude Bernard Lyon 1

FRANCE

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Georgi Kostov

Full professor

BULGARIA

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Doriane GERARD MARTIN

Université Claude Bernard Lyon 1

FRANCE

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Diego Garcia Gonzalo

Universidad de Zaragoza

SPAIN

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Ali Assifaoui

Full Professor

University of Burgundy

FRANCE

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Pascal DEGRAEVE

Research Interests

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Articles (26)

Gelatin-chitosan edible film with kesum essential oil nanoemulsion: Film structure and release kinetics of nanoemulsified kesum essential oil influenced by the presence of different salts in ethanolic food simulants

Nano-emulsified kesum essential oil-based gelatine-chitosan edible film enhanced with enzymatically reticulated microbial transglutaminase

Chemical composition, antibacterial activity and antibacterial mechanism of Kesum (Persicaria minus Huds.) essential oil

Nanoemulsion-enhanced gelatin-chitosan edible films with kesum (Persicaria minus Huds.) essential oil: a novel antibacterial packaging for minced beef

Physico-chemical properties of flesh and in vitro antioxidant activity of flesh and by-products of “Baronne de Rothschild” cv. and “Smooth Cayenne” cv. pineapples produced in Guinea

Application of dielectric spectroscopy combined with simple linear and multivariate modelling for in-line monitoring of biomass concentration in E. coli cultures

Biodiversity from Traditional Bulgarian and French Foods: Microbial and Plant Resources for Innovative Fermentation Processes

Mechanical, physical, water vapor barrier, and functional properties of carboxymethyl cellulose/anthocyanin/TiO2 films for real-time food quality monitoring

Anti-Listeria activity of Lactococcus lactis subsp. lactis LAB3 cells entrapped in alginate beads: effects of inoculum size, alginate bead formulation, and atmosphere composition

Biobased antioxidant packaging from chitosan incorporating cashew leaf extract and TiO2 nanoparticles for soybean oil preservation

Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods

Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish

Antioxidant, lipase and ACE-inhibitory properties of camel lactoferrin and its enzymatic hydrolysates

Production of Hydrolysates from Swordfish (Xiphias gladius) Head Muscle as New Protein Source: Evaluation of Nutritional, Antioxidant and Functional Properties

Effect of the interaction of nisin Z with various polysaccharides on its antibacterial activity

Chemical Composition and Antimicrobial Activity of Lavender (Lavandula angustifolia Mill.), Peppermint (Mentha piperita L.), Raspberry Seed (Rubus idaeus L.), and Ylang-Ylang (Cananga odorata (Lam.) Essential Oils—Towards Hurdle Technologies in the Production of Chocolate Mousse

Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods

Structural characterization of exopolysaccharide from Leuconostoc mesenteroides P35 and its binding interaction with bovine serum albumin using surface plasmon resonance biosensor

Chitosan–Sodium Caseinate Composite Edible Film Incorporated with Probiotic Limosilactobacillus fermentum: Physical Properties, Viability, and Antibacterial Properties

Biopreservation of Chocolate Mousse with Lactobacillus helveticus 2/20: Microbial Challenge Test

A critical review on approaches to regulate the release rate of bioactive compounds from biopolymeric matrices

Effect of crosslinking by microbial transglutaminase of gelatin films on lysozyme kinetics of release in food simulants

Interaction of Escherichia coli heat-labile enterotoxin B-pentamer with exopolysaccharides from Leuconostoc mesenteroides P35: Insights from surface plasmon resonance and molecular docking studies

Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides?

Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review

Interstrains comparison of the antimicrobial effect and mode of action of a Vietnamese Cinnamomum cassia essential oil from leaves and its principal component against Listeria monocytogenes

Collaborators (11)

Emilie DUMAS

Nadia OULAHAL

Daniel Berdejo

Frederic DEBEAUFORT

Kar Lin Nyam

Desislava Teneva

catherine joly

Georgi Kostov

Doriane GERARD MARTIN

Diego Garcia Gonzalo

Ali Assifaoui

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